Current Science

Open Access Open Access  Restricted Access Subscription Access

Comparative Analysis of Grain Quality and Nutraceutical Properties of Selected Rice Varieties from Kerala


Affiliations
1 Rice Research Station, Kerala Agricultural University, Kochi 682 019, India
 

Kerala, the land of rich biodiversity, is a treasure of land races of many crops. The speciality rice varieties of Kerala include Pokkali (organic rice), Jeerakasala and Gandhakasala (scented rice varieties), Black Njavara and Golden Njavara (medicinal rice varieties). A study on the nutraceutical properties of these speciality rice varieties was made to understand their health benefits. Oil content in the rice bran and antioxidants like oryzanol, tocopherol and tocotrienol in the rice bran oil (RBO) of these rice varieties were estimated and compared apart from the quality and nutritional analysis of both rice and bran. The study revealed that the bran is rich in RBO and antioxidants like oryzanol, tocopherol and tocotrienol which may contribute to its high therapeutic value. The study recommends minimum polishing of these rice varieties during milling for consumption purpose. As the bran is rich in fibre and micronutrients like Fe, Cu, B and S, it should be utilized for the preparation of value-added products like biscuits, baby foods, breads, etc. for healthy human consumption. The study envisages an urgent need for the utilization of the huge quantity of rice bran oil and as component of other food products.

Keywords

Antioxidants, Grain Quality, Nutraceutical Property, Rice Varieties.
User
Notifications
Font Size

  • www.westonaprice.org/health-topics/...nutrition/protein-building-blocks-of-the-body/.

  • Michael, O. A., Dick, I. G. and Bibiana, D. I., Physico-chemical and sensory evaluation of wheat bread supplemented with stabilized undefatted rice bran, Food Nutr. Sci., 2013, 43–48.

  • Godber, J., Xu, Z., Hegsted, D. and Walker, T., Rice and rice bran oil in functional foods development. Louisiana Agric., 2002, 9–10.

  • Raman Kutty, N. N. and Bhaskaran, U. P., Jeerakashala – a tall scented rice variety in Kerala, India, IRRN, 1979, 6–7.

  • Akiri Rao, S. V. C., Sareddy Reddy, G., Phanithi Babu, P. and Attipalli Reddy, R., The antioxidant and antiproliferative activities of methanolic extracts from Njavara rice bran. BMC Compl. Alternat. Med., 2010, 10, 4.

  • Deepa, G., Venkatachalam, L., Bhagyalakshmi, N., Shashidhar, H. E., Vasudeva Singh and Akhilender Naidu, Physico chemical and genetic analysis of an endemic rice variety, Njavara (Oryza sativa L.) in comparison to two popular South Indian Cultivars, Jyothi (PTB 39) and IR 64. J. Agric. Food Chem., 2009, 7, 11476–11483.

  • Mohanlal, S., Parvathy, R. and Shalini, V., Helen, A. and Jayalekshmy, A., Isolation, Characterization and quantification of Tricin and flavonolignans in the medicinal rice Njavara (Oryza sativa L.), as compared to staple Varieties. Plant Foods Hum. Nutr., 2011, 66(1), 91–96.

  • Parvathy, R., Mohanlal, S., Pushpam, C., Helen, A. and Jayalekshmy, A., Antioxidant properties, anti-inflammatory effects and bioactive constituents of the Indian medicinal rice Njavara yellow compared with staple varieties. Food Sci. Biotechnol., 2014.

  • Reshmi, R. and Nandini, P. V., Nutrient composition and physico-chemical properties of medicinal rice – Njavara. Asian J. Home Sci., 2012, 7, 211–215.

  • IRRI, Annual Report for 1967, International Rice Research Institute, Los Banos, Philippines, 1968, p. 308.

  • Ashish, J. et al., Effects of cooking on amylose content of rice. Eur. J. Exp. Biol., 2012, 2(2), 385–388.

  • AOCS, Official Method and Recommended Practices of the American Oil Chemists, Society, AOCS Press, Champaign, IL, USA, 5th edn, 2000.

  • AACC, Approved Method of the American Association of Cereal Chemists, St. Paul, MN, USA, Vol. 2, 10th edn, 2000.

  • Harod, V., Textbook of Practical Clinical Biochemistry, 1988, 6th edn, pp. 448–449.

  • AOCS, Official and Tentative Method of the AOCS (ed. Firestone, D.), American Oil Chemists’ Society, Champaign, IL, USA, 1993, 4th edn.

  • Farooq, A., Tabreez, A. and Zahid, M., Methodical characterization of rice (Oryza sativa) bran oil from Pakistan, Grasas Aceites, 2005, Vol. 56, pp. 125–134.

  • AOCS, Official and Tentative Method, American Oil Chemists, Society, 2006, pp. 117–120.

  • AOCS, Official and Tentative Method, American Oil Chemists (ed. Firestone, D.), Society, Champaign, IL, USA, 1998.

  • Oghbaei, M. and Prakash, J., Effect of cooking on nutritional quality of raw and parboiled rice. Indian J. Nutr. Diet, 2012, 47(5), 188–199.

  • Adu-Kwarteng, E., Ellis, W. O., Oduro, I. and Manful, J. T., Rice grain quality: a comparison of local varieties with new varieties under study in Ghana. Food Control, 2003, 507–514.

  • Asghar, S., Anjum, F. M., Amir, M. R. and Khan, M. A., Cooking and eating characteristics of rice (Oryza sativa L.). Pak. J. Food Sci., 2012, 128–132.

  • Shilpa, J. and Sellappan, K., Grain quality evaluation of traditionally cultivated rice varieties of Goa, India. Recent Res. Sci. Technol., 2010, 2(6), 88–97.

  • Food and Agriculture Organization/World Health Organization, Obesity: preventing and managing global epidemic, WHO technical report, Geneva, Switzerland, 1998, pp. 11–12.

  • Tomlin, J. and Read, N. W., A comparative study of the effects on colon function caused by feeding ispaghula husk and polydextrose. Aliment. Pharmacol. Therapeut., 1988, 2(6), 513–519.

  • Burton, G. W., Traber, M. G., Acuff, R. V., Walters, D. N., Kayden, H., Hughes L. and Ingold, K. U., Human plasma and tissue alpha-tocopherol concentrations in response to Supplementation with deuterated natural and synthetic vitamin E. Am. J. Clin. Nutr., 1998, 67(4), 669–684.

  • Sotelo, A. V., Saisa, I., Montolvo, Hernandez, M. and Hernandez, L., Aragon, chemical composition of different fractions of 12 Mexican varieties of rice obtained during milling. Cereal Chem., 1990, 209–212.

  • Lam-Sanchez, A., Santos, J. E., Takamura, K., Treptow, R. M. O. and Oliveira, J. E. D., Estudosnutricionais com arroz (Oryza sativa, L.). Aliment. Nutr., 1993, 5, 37–48.

  • Kennedy, G. and Burlingame, B., Analysis of food composition data on rice from a geneticre source perspective. Food Chem., 2003, 80, 589–596.

  • Ibrahim, S. S., Ismail, M., Samuel, G., Kamal, E. and Azhari, E. l., Benseed: a potential oil source. Agric. Res. Rev., 1994, 52, 47–50.

  • Rong, N., Ausman, L. M. and Nicolosi, R. J., Oryzanol decreases cholesterol absorption and aortic fatty steaks in hamsters. Lipids, 1997, 303–309.

  • Rukhmini, C. and Raghuram, T. C., Nutritional and biochemical aspects of the hypolipidimic action of rice bran oil. A review. J. Am. Coll. Nutr., 1991, 10, 366–375.

  • Rukmani, C., Nutritional significance of rice bran oil. Indian J. Med. Res., 1995, 102, 241–244.

  • Kamal-Eldin, A. and Andersson, R., A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils. J. Am. Oil Chem. Soc., 1997, 74, 375–380.

  • Rossell, J. B., Analysis and properties of oilseeds. In Analysis of Oilseeds, Fats and Fatty Foods (eds Rossell, J. B. and Pritchard, J. L. R.), Elsevier Applied Science, New York, USA, 1991, pp. 80–98.

  • Kim, H., Lee, S., Park, K. and Hong, I., Characterization of extraction and separation of rice bran oil rich in EFA using SFE process. Sep. Purif. Technol., 1999, 15, 1–8.


Abstract Views: 377

PDF Views: 126




  • Comparative Analysis of Grain Quality and Nutraceutical Properties of Selected Rice Varieties from Kerala

Abstract Views: 377  |  PDF Views: 126

Authors

K. S. Shylaraj
Rice Research Station, Kerala Agricultural University, Kochi 682 019, India
Soumya G. Nadh
Rice Research Station, Kerala Agricultural University, Kochi 682 019, India
Shimi K. Chandran
Rice Research Station, Kerala Agricultural University, Kochi 682 019, India

Abstract


Kerala, the land of rich biodiversity, is a treasure of land races of many crops. The speciality rice varieties of Kerala include Pokkali (organic rice), Jeerakasala and Gandhakasala (scented rice varieties), Black Njavara and Golden Njavara (medicinal rice varieties). A study on the nutraceutical properties of these speciality rice varieties was made to understand their health benefits. Oil content in the rice bran and antioxidants like oryzanol, tocopherol and tocotrienol in the rice bran oil (RBO) of these rice varieties were estimated and compared apart from the quality and nutritional analysis of both rice and bran. The study revealed that the bran is rich in RBO and antioxidants like oryzanol, tocopherol and tocotrienol which may contribute to its high therapeutic value. The study recommends minimum polishing of these rice varieties during milling for consumption purpose. As the bran is rich in fibre and micronutrients like Fe, Cu, B and S, it should be utilized for the preparation of value-added products like biscuits, baby foods, breads, etc. for healthy human consumption. The study envisages an urgent need for the utilization of the huge quantity of rice bran oil and as component of other food products.

Keywords


Antioxidants, Grain Quality, Nutraceutical Property, Rice Varieties.

References





DOI: https://doi.org/10.18520/cs%2Fv114%2Fi05%2F1088-1094